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1 medium pumpkin
2 tablespoons of curry paste (we like Penang)
1 tin coconut cream
1 tablespoon garlic
1-2 cups stock (depending on the size of your pumpkin)
Optional: this recipe is very flexible, you can add any flavour to make this your own! We like to add a curry paste in place of the stock or a handful of veggies.
Cut out opening in top of pumpkin and remove seeds.
Put all ingredients in and mix. Put cap back on pumpkin.
Cook the whole pumpkin (cap on) for between 45 minutes to 1.5 hours. This will vary depending on size.
Test pumpkin skin in half hour increments to see when it is soft.
When soft, remove from heat and remove pumpkin cap.
Scoop contents from sides of pumpkin (but don’t take too much as it can collapse) and scoop straight into bowls.
Serve with papadams.
HASSELBACK POTATO BAKE
250ml pure cream
3 garlic cloves, bruised
3 fresh thyme sprigs, plus extra to serve
6 white skinned potatoes, unpeeled, halved lengthways
50g (2/3 cup) coarsley grated vintage cheddar
50g (2/3 cup) finely grated parmesan
Preheat oven to 200ºC/180ºC fan forced. Heat cream, garlic and thyme in a small saucepan over medium heat for 6 minutes or until just simmering. Remove from heat. Season. Set aside for flavours to infuse.
Meanwhile, place one potato half, cut side down, on a chopping board. Position bamboo skewer on each side of potato. Using a small sharp knife, cut thin slices in top of potato at 3mm intervals, being careful not to cut the whole way through the potato (skewers will help prevent this). Repeat with remaining potato halves.
Grease a roasting pan. Place potatoes flat-side down in the prepared pan. Sprinkle with 1/2 cup of the cheddar and 1/2 cup of the parmesan cheese. Strain cream mixture through a fine sieve into a jug. Discard solids. Pour cream mixture over the potatoes. Cover pan with foil and bake for 40 minutes or until potatoes are just tender.
Remove foil. Sprinkle potatoes with remaining cheese and bake, uncovered for a further 40 minutes or until potatoes are golden and tender. Season & sprinkle with extra thyme sprigs. Serve.
4 bacon rashers
3-4 tablespoons garlic (or to taste)
2-3 teaspoons of butter
Roughly chop cabbage. Dice bacon and onion.
Put garlic and butter in a pan and stir until fragrant. Add bacon and onion and cook over medium heat until the onion softens and bacon begins to brown off.
Add cabbage and mix through. Cover with lid and leave to simmer for 5-10 minutes or until cabbage softens to your liking. Serve.
5-6 large potatoes
2-3 tablespoons butter
1/4 cup of milk
1/4 cup shredded cheese
500g of mince of choice
2 carrots, diced
1 onion, diced
3-4 florets broccoli chopped small
3-4 florets cauliflower chopped small
1 400g tin diced tomatoes
1 37g Maggi Shepherds Pie recipe base
Fry off mince in a hot pan with a dash of oil until browed. Add onion and cook for further 2-3 minutes or until softened.
Add all diced vegetables, Maggi base sauce and tin of tomatoes. Mix together over low heat and allow to simmer for 15-20 minutes or until vegetables are soft.
Meanwhile, peel potatoes, chop into cubes and put in a pot with a pinch of salt and water to cover. Bring to boil and cook until tender.
Remove excess water from potatoes and add butter & milk. Mash together until smooth consistency.
Put filling into cooking tray that is around 30 x 20 x 6cm in size or larger leaving 2-3cm on top for your mashed potato (you may have a little leftover filling to use elsewhere if the above size is used). Level out contents in dish.
Top the filling with mashed potato and smooth over. Sprinkle with cheese.
Bake the completed shepherds pie for approximately 20 minutes or until filling is warmed through.
500g chicken, beef or vegetarian mince
1 onion diced
1 tin beans (your choice, four bean, black beans, butter beans etc…)
1 50g sachet Old El Paso Nacho Spice Mix
Brown off mince & onion in a pan until the meat is cooked through and onion is tender.
Add beans, corn and spice satchel with recommended water (as per spice mix) and simmer until sauce thickens. Remove from heat and add to nachos as required.
Also delicious on a baked potato, on toast or in a burrito. YUM!
2 tomatoes, diced
1 half continental cucumber, diced
1/4 onion, diced
Add diced tomatoes, cucumber, and onion into a bowl.
Squeeze 1/2 lime juice over all ingredients and mix together.
2 avocadoes roughly mashed
1 tomato diced (optional, I don’t always use if the kids are also sharing)
1-2 tablespoons Yumi’s Garlic Dip
1/2 lime (to stop browing)
Pinch salt & pepper
Add all ingredients to the avocado in a large bowl.
Mix together well.
This will last 2-3 days in the fridge after its made. If the avocado browns, remix.
ZIGGY ROAST PORK
2kg boneless pork roast
Prepare the pork. Remove from any packaging and pat dry with paper towel until all surfaces feel dry to touch.
At every 2cm increment across the top of the rind make incisions all the way though until you can see the meat under the fat.
Generously apply salt to the skin of your roast and rub it into the grooves, right down to the visible meat.
Allow to sit on the bench until the meat reaches room temperature. Do not leave uncovered in fridge overnight or excessively dry skin out.
Turn the Ziggy on HIGH and allow to preheat until temp is in the red zone.
When the temp is in the red zone, place your pork in the Ziggy in a roasting dish or disposable foil tray resting on a trivot. A trivot is essential so you don’t burn the bottom of the roast!
Leave the temperature on HIGH in the red zone for the first hour of cooking and do not open the lid! If you need to check the roast, look through the back hole, but do not lift the lid!
Check roast after 1 hour of cooking. Cook for 1 more hour on LOW setting or until a knife into the centre of the pork causes clear fluid to escape. If the fluid is still pink, it needs to cook little longer.
Remove the roast from the Ziggy and separate your crackle from the meat. Cut to your liking and ENJOY!
ZIGGY PORK BELLY
1kg pork belly piece
Prepare the pork belly by removing from any packaging and patting dry with paper towel until all surfaces feel dry to touch.
At 2cm increments across the top of the rind, make diagonal incisions all the way though until you can see the first layer of meat under the fat.
Generously apply salt to the rind and rub it into the grooves, right down to the visible meat and leave it to rest in a disposable foil barbecue tray or other tray that will collect oil from the pork belly cooking. Do not pre oil tray or put trivet inside the cooking tray as you will need the oil later. Put trivet UNDER the tray while cooking.
Turn Ziggy on and allow to preheat to 220 degrees. When temperature is reached, place your pork belly into the Ziggy skin side up and cook until meat is cooked through, approximately 30-45 minutes depending on meat thickness and Ziggy temperature.
By now, you should have something that resembles cooked meat with little to no crackle on the rind and a pool of oil in the bottom of your foil tray.
This next step right here is the secret to amazing crackle on your pork belly skin in the Ziggy… You’re welcome!!! Remove the pork belly from Ziggy and flip the meat skin side down so the rind it is sitting in the oil and put it back into the Ziggy for a further 10-15 minutes on HIGH so the magic can happen.
Remove pork belly from Ziggy and flip to skin side up again and allow to rest for 5 minutes. Cut into strips and serve.
2 x Biscuits (we used Hobnobs, chocolate topped McVities also work well!)
2 x Marshmallows
1 x square Chocolate (we used Rolo, any chocolate works)
Preheat oven to 120-140 degrees OR set aside some coals from a fire
Wrap S’mores in foil
Cook 2 mins first side
Cook 2 mins second side
Rest 1 minute (or risk burning your mouth!)
Ingredients (per serve)
1 x serve vermicelli/glass noodles
1/2 cup meat of your choice sliced thinly
1 cup vegetables of your choice (we love mushrooms, red onion, snow peas & bok choy)
1 tablespoon miso paste
1 teaspoon vegetable stock
1 pinch turmeric powder
1 pinch sesame seeds
1 pinch ginger
Cayenne to taste (or leave it out if you don’t like spice!)
Brown off meat in a pan. Add mushrooms and/or onion if you are including these and continue to cook for a further 2-3 minutes. Cover and set aside.
Bring a large saucepan of water to the boil. Add noodles and vegetables to cook for 2-3 minutes.
Add all spices, stock and miso paste into a bowl. Place meat, vegetables and noodles into the same bowl and fill with hot water to your liking. The more liquid you have, the lighter the flavour of the soup will be.
Stir through and serve.
This is a great recipe to use up some vegetables, meat or even flavour up some leftovers. We often do this before shopping day to finish our last vegetables!
500g meat of your choice cut into strips
500g button mushrooms, whole
1 medium sized brown onion, sliced
2 tablespoons sour cream
1 Maggi Beef Stroganoff Recipe Base – 47g
Brown off meat in a pan. Add mushrooms and onion and continue to cook for a further 2-3 minutes.
Add Maggi recipe base and 310ml of water to pan and bring to boil.
Simmer for a further 15-20 minutes or until beef is tender.
Stir through sour cream and serve.
We usually have stroganoff with rice or mashed potatoes because Sian is gluten free. Traditionally, this dish is served with pasta.
500g meat of your choice or tofu cut into pieces (pictured is tofu)
1 medium sized brown onion, sliced
2-3 medium potatoes diced into 2cm cubed pieces
1/2 cup of peas
1 400g tin coconut milk
1 Maesri 114g Curry Paste tin. We like Massaman the most (pictured) but there are about 5 to choose from. 1 full 114g tin is medium to hot spice. Add less if you want a milder curry.
Add all raw ingredients and condiments into a pan (except the peas as they overcook).
Bring to boil. Reduce to a simmer for 30 minutes or until potato pieces are tender and meat is cooked though.
Add peas 5 minutes before serving to keep their green colour and flavour.
Serve over steamed rice.
This meal is so adjustable, you can add any ingredients you want! This is also a good dish for the Ziggy in a disposable foil tray over a trivet.
(Makes 4 serves)
1/2 Capsicum, diced
1/2 Onion, diced
4-5 mushrooms, sliced thinly
1 cup shredded cheese
12 eggs (3 per omelette)
8 tablespoons oil for pan (2 per omelette)
2 tomatoes cut into 2 thick slices each (1 per serve)
Add capsicum, mushrooms and onion to a pan and cook for 2-3 minutes over medium heat until browned and softened. Set aside. You can add whatever ingredients you like to the filling such as bacon, ham or other vegetables.
Whisk three eggs together. In a hot, clean pan heat 2 tablespoons of oil and pour egg mixture in and jiggle pan so the egg mixture covers the full circle of the pan. Reduce heat to medium.
Allow egg to cook until it is visually 70-80% cooked from the bottom. IMPORTANT: Do not flip the omelette, as tempting as it is!
Add the pre cooked filling to one half of the omelette circle and sprinkle cheese over the fillings. Now, flip the plain half of the omelette over the top of the fillings so it resembles a semicircle shape in the pan. Don’t worry if the egg is slightly uncooked still at this stage as it will continue to cook through, melt the cheese and seal the ingredients inside.
Add the half tomato to the exposed pan and allow to cook for 2-3 minutes. Flip the tomato and wait another 2-3 minutes. DO NOT flip your omelette while you wait for the tomato to cook! If your heat is on medium or lower, the bottom of your omelette will not burn but rather crisp up and brown.
Slide omelette onto a plate with cooked tomato, season and serve.